SERVINGS: 2 PREP TIME: 15 MINUTES COOKING TIME: 25 MINUTES
INGREDIENTS
1 tsp [1.2 g] Kosher Salt
0.25 tsp [0.57 g] Black Pepper
0.25 tsp [0.6 g] Onion Powder
0.25 tsp [0.7 g] Garlic Powder
1 cup [225 g] 1% Low Fat Cottage Cheese
3.5 cup (8 fl oz) [850.5 g] Chicken Stock
(Unsalted)
0.75 cup, dry, yields [768.75 g] Grits
8 oz [227.2 g] Shrimp (Peeled and deveined)
0.5 small [74 g] Red Onions (Sliced)
0.5 medium [57 g] Red Bell Pepper (Sliced)
1 tbsp [14 g] Olive Oil
DIRECTIONS
1. In a small bowl, combine the kosher salt,
black pepper, onion powder, and garlic
powder to make a seasoning blend. Set
aside.
2. Add the cottage cheese to a blender and
blend until smooth. Set aside.
3. In a medium saucepan, bring the chicken
stock to a boil. Slowly whisk in the dry grits.
4. Reduce the heat to medium-low, cover the
pan, and simmer the grits. Stir occasionally
to prevent lumps and sticking. Follow the
specific cooking time instructions on the
grits container for best results.
5. Once the grits are thickened and fully
cooked, remove from the heat. Stir in the
blended cottage cheese and half of the
seasoning blend.
6. In a bowl, combine the shrimp, sliced red
onion, sliced red bell pepper, and the
remaining seasoning blend. Toss until
evenly coated.
7. Heat the olive oil in a skillet over medium
heat. Add the shrimp and vegetables, and
cook, stirring occasionally, until the shrimp
are fully cooked and the vegetables are
tender.
NUTRITION INFO
Energy : 446 kcal Fat : 10.7 g Carbs : 49 g Protein : 34.2 g Fiber : 2.5 g Sugar : 7.2 g
